Description
This No Churn Ice Cream recipe is a delightfully simple way to make creamy, homemade ice cream without the need for an ice cream maker. Combining sweetened condensed milk, whipped heavy cream, and vanilla, it creates a rich and smooth dessert that you can customize with your favorite add-ins. Perfect for satisfying your sweet cravings with minimal effort.
Ingredients
Base Ingredients
- 1 (14-ounce) can sweetened condensed milk
- 2 teaspoons vanilla extract
- Pinch of sea salt
- 2 cups heavy cream
Optional Add-ins
- Chocolate chips
- Caramel
- Peanut butter
- Freeze-dried fruit
Instructions
- Prepare the pan: Line a 9x5-inch loaf pan with parchment paper or wax paper and chill it in the freezer to ensure the ice cream sets well.
- Mix the base: In a large, chilled bowl, whisk together sweetened condensed milk, vanilla extract, and a pinch of sea salt until combined and smooth.
- Whip the cream: In another large, chilled bowl, whip the heavy cream until stiff peaks form, indicating it has enough air incorporated for a light texture.
- Combine mixtures: Fold half of the whipped cream into the sweetened condensed milk mixture gently to lighten it.
- Incorporate remaining cream: Pour the lightened mixture into the remaining whipped cream and fold gently until fully combined, maintaining the airy texture.
- Add extras: If desired, fold in your choice of add-ins such as chocolate chips, caramel, peanut butter, or freeze-dried fruit for added flavor and texture.
- Freeze: Pour the final mixture into the prepared pan, cover, and freeze for at least 4 hours or until firm.
Notes
- Use chilled bowls and utensils to help the cream whip more effectively.
- Be gentle when folding to keep the mixture airy and avoid deflating the whipped cream.
- Customize your ice cream by adding mix-ins of your choice before freezing.
- The ice cream can be stored in the freezer for up to one week for best texture and flavor.
- Allow the ice cream to sit at room temperature for a few minutes before scooping for easier serving.
